Last week I got a new cook book, The Vegeterranean, and I thought I'd try something new for today's offering.The book calls it Torri di Zucchine Ripiene con Crema di Piselli, which translates to Courgette Towers Stuffed with Pea Cream.
There's a fair bit of prep with this, preparing the courgettes and making the puree, but once it's put together, it looks great and tastes pretty good too. The almonds that finish the dish off are toasted and then have icing sugar sprinkled over them. Their sweetness really goes well with the pea cream and offsets the slight bitterness of the courgette.
The courgettes and the cream both benefitted from spending some time in the 'fridge and they were well received in the office.
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